Kirk's Cooking and Cocktails

Name: Lemon Chicken Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: El Guapo Garlic Powder; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Bob's Red Mill Dark Rye Flour, Organic; Chicken Breast Skewer; O Organics Cheese, Organic, Shredded, Parmesan; SIGNATURE SELECTS Mostaccioli; Land O Lakes Butter, with Olive Oil & Sea Salt; Lucerne Table Cream, Light; McCormick Gourmet™ Organic Basil Leaves; Signature Farms Lemon Juice; Napoleon Co. Grille Garlic Cloves

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Lemon Chicken Pasta

Serves 415 mins prep25 mins cook

One of my favorite pastas that is light enough for those hot summer nights! A must save and try!

0 servings

What you need

tsp garlic powder

tsp salt

pepper

cup flour

chicken breast

O Organics Cheese, Organic, Shredded, Parmesan

cup parmesan cheese

oz pasta

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

cup heavy cream

fresh basil leaves

lemon juice

clove garlic clove

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Instructions

Season the chicken with S&P and dredge in the flour. Melt 2T butter and cook the chicken, remove and tent once done. Boil your pasta, zest and halve a lemon. In the same pan used for the chicken, add and melt 4T Butter. Add the garlic and cook for 1 min. Next add the cream, lemony zest and juice, S&P to taste, and Parmesan cheese. Mix and simmer for 2-3 mins. Add the pasta and toss in the sauce. Build on the plate and eat!

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